focused on food.
Sitka and Matt 367 days ago Original link 
For those of you, and I know you are many, who have read the recent issue of Food and Wine, you are aware of this years Top Ten New Chefs. Therefor it will be no surprise when I write of Seattle’s ...
Veil 370 days ago Original link
A lack of posting on my part can only mean one thing. I am working my butt off in a kitchen far away from computers and the internet. Yes folks, I have found a new home in a small, intimate fine d...
Modern Roots 381 days ago Original link
While looking for a new position and spending countless hours talking to various people, I am beginning to feel a bit like a broken record. The same questions are pressed to me at each stop, the sa...
Officially unemployed and working hard 393 days ago Original link
It’s my second day of unemployment, a state I haven’t been in since 2001. Sure, I’ve transitioned from job to job, but rarely with more than a weekend in between. Even my vacations have been used t...
The meaning of Molecular Gastronomy 399 days ago Original link
After my second week at WD-50, Rosio the pastry sous gave me a green light.? She encouraged me to ask Alex questions, many of them, telling me that he wants stagiers to really get something out of ...
What once was lost…. 409 days ago Original link
After my third day at WD-50, a strange thing happened.? I found something I thought I had lost; my reason for cooking.
Years ago, I worked for Seattle’s most talented chef, Scott Carsberg.? Don’t g...
The Source 411 days ago Original link
Within the culinary world, we feel a series of creative ripples. Depending on your place in this world, you feel them at various times, with various impacting strengths . Imagine dropping a stone i...
Behind the scenes of a newspaper article 415 days ago Original link
Earlier this year, a couple of friends and I gathered to make soup. Not just any soup, but “smoking soup”.
You see, while my friends are varied and many, these two friends are a chef and a food wr...
